Fish n' Tips with Head Chef James Cornwall
Getting to know Vue: Jeremy Warne, Apprentice Extraordinaire
Ahead of his Pop-Up Restaurant at Iki-jime on the 5th of May, get the scoop on Vue's very first graduate of our apprenticeship, and all-around superstar Jeremy Warne.
Starting his career working in and out of various bars and kitchens around Brunswick after school, Jeremy Warne was ready for his next challenge and came across an apprenticeship at Vue Group. The day Jeremy was accepted into the apprenticeship, he never thought he would eventually end up cooking for one of Australia’s most iconic restaurants, Vue de monde.
Educate Yourself with Vue: Red Wines
Goodbye to our beloved, lengthy hours of warming sunlight and coatless evenings spent dining al-fresco with crisp whites and dry rose's.
Welcome, to our equally beloved cooler, wetter weather and darker evenings. Perhaps most fervently of all BIG welcome back to red wine. Light-bodied, medium-bodied, full-bodied. It's been a minute and we missed you.
To guide you through the gloriously dark days ahead, here's Vue's quick guide to drinking red wines:
Wine of the Week: 2014 Paolo Scavino, Langhe Nebbiolo
As part of our quest to learn and share as much food and beverage knowledge as we can, we'd like to introduce you to our Wine of the Week segment. Each week, our Viti-Dream-Team Carlos Simoes Santos and Dorian Guillon will share their notes on an individual bottle of wine plucked straight from the Vue de monde cellar on Level 55.
This week, Carlos has selected a 2014 Paolo Scavino Langhe Nebbiolo, from Piedmonte.
Getting to Know Vue: James McMurray, Head Baker
Easter is one of the busiest times of the year at Burnham Bakery, and the demand for the bakery's Hot Cross Buns is HOT. In the midst of all the madness, Vue Journal sat down with James McMurray – Burnham Bakery’s Head Baker, bread-extraordinaire, and all-around awesome human being. We caught up with James to find out what a 'typical' day looks like for the man who is in charge of thousands of buns, loaves, and pastries, every day.
Hot Cross Buns by Vue
William Morris once said, "if you want a golden rule that will fit everything, this is it: have nothing in your house that you do not know to be useful, or believe to be beautiful". A golden rule indeed, and nothing fits the bill more than a hot cross bun in time for Easter.
Burnham's buns make for the perfect doughy mattress on which your slab of butter (salted, of course) may be laid to rest in beautiful, useful, peace. Obey thy golden rules.
RONE X BURNHAM BEECHES
The work EMPIRE is interwoven with the faded glamour of the Burnham Beeches Mansion, with portraits of the actress Lily Sullivan adorning the walls in flooded libraries, lilac bedrooms with peeling wallpaper and dilapidated grand ballrooms. The stunning 1933 mansion has hosted a children's hospital, a luxury hotel and a country club, before being acquired by Vue Group in 2010.
Getting to Know Vue: Hugh Allen
The word has hit the streets (and kitchens) that there's a new Executive Chef at Vue de monde, and Vue Journal is here to give you the inside scoop on Melbourne native Hugh Allen.
Returning to the Vue de monde kitchen, Hugh brings with him a wealth of knowledge and a fresh outlook on the possibilities for Vue de monde. We sat down with Hugh this week to find out a little bit more about a little more about him and what we can expect in the future at Vue de monde.
Vue at Sport Together
Joining Melbourne's biggest hospitality names, Vue Group will be battling it out at Sport Together's inaugural Hospitality 5-A-Side Cup. Aside from some friendly competition amongst our talented peers, the tournament will be raising funds for the KIDS Foundation, a leading injury prevention and injury recovery not-for-profit organisation directly reaching more than 30,000 children every year. The foundation teaches safety awareness and provides support to children and adults living with serious injuries and burns.
With a career spanning over 25 years in the hospitality industry and with a passion for a sustainable way of living, it goes without saying that cooking with fresh, seasonal ingredients is an integral part not only of the Vue Group restaurants but also in Shannon Bennett's family's everyday life. As we become more aware of what lasting impacts we leave for future generations, Shannon has curated a selection of brands and products that are doing their bit of the environment without taking the fun and enjoyment out of your day-to-day life.
Extravagance, indulgence, and fun can be done without costing the earth (literally).
Meet the Maker: Mathieu Dechamps
With a likeminded eye for intricate details and high standards, working with artisanal knifemaker Mathieu Dechamps was an easy decision when it came to sourcing custom steak knives for Vue de monde. Originally trained as a maker of fine furniture, Mathieu's exceptional craftsmanship is instantly evident in the detail and quality of the 60 custom steak knives he has handmade from his small workshop in the Dandenong Ranges. Each knife is made from sustainably sourced, repurposed wood and Aebl steel, and any past diner at Vue de monde will be able to testify to the pleasure you get from using one of Mathieu's utensils.
RECIPE: Shannon's Mexican Chocolate Flan
Taken from Shannon Bennett's Cooking All Over the World, Shannon's recipe for Chocolate Flan is an indulgent tribute to time spent in Mexico. The cocoa plant is native to Mexico, and plays an important part in the diets of people there, from savoury to sweet. We can't say that this flan should become a part of your regular dietary intake, but it's sure to become a regular fixture on your dinner party menus.
Getting to Know Vue: Christoph Schrottenbaum
In the first installment of our 2019 'Getting to Know Vue' series, we'd like to introduce you to Vue de monde's Restaurant Manager, Christoph Schrottenbaum. A friendly face that has greeted thousands of our guests, and an integral part of our team for over two years. Ahead of the finals for the Gault Millau Australia Awards where Christoph is nominated for Professional of the Year, Vue Journal sat down with Christoph to chat about his journey so far...
Know your Organic from your Biodynamic
The increase in awareness and demand for organic, biodynamic and natural wines in the last few years is nothing short of astounding.
Whilst the perception amongst many drinkers that organic/biodynamic/natural wines are of a faddish nature, the principle behind all wines is to create something that tastes good. With organic, biodynamic and natural wines, the end result differs only slightly: wine that tastes good, that is derived from good grapes that are grown in good soil and achieved by returning to more traditional methods and working close to nature.
Tsk Tsk and turn up your nose at the hipsters who seem to have mainstreamed these varieties, but we're all the more delighted by it, and so is our cellar.
What's on at Vue
As we approach the inevitable frivolity that comes hand in hand with Holiday Season, Vue is never one to miss out on a good party, but an unforgettable meal shouldn't be reserved for a special occasion. Our front and back-of-house teams work tirelessly throughout the year to create truly unique experiences for all guests at Vue Venues, and we also try to create one-off events that go beyond what is expected of a restaurant in today's industry. Whether it's a regular Wednesday or a celebratory Saturday, our team works to create events that will lift any day into to the extraordinary.
Visit this page regularly, and you'll be the first to know about our upcoming special events across Vue, with exclusive access on Vue Shop.
A Case for Spring Wines
Though a velvety red will always hold a place in our hears, our palette for Springtime flavours has awoken from its prolonged winter slumber, and we are ready to pop the cork on a bottle (or six) that celebrates our favourite season.
Ahead of us, we are going to explore six local wines from Victorian producers that our Group Head Sommelier, Carlos Simoes Santos has hand-picked just for you, dear reader. Like each glass that we share, each wine has a producer with a tale to tell. Carlos is our master story-teller.